Cook the lentils in the stock according to instructions, then drain. Heat oven to 160°C and add the flaked almonds to a baking tray. Pop in the oven for 12-15 minutes until golden. Once cooled, add half of the almonds to a blender with the olives, olive oil, red wine vinegar, peeled garlic and half the rocket. Blitz smooth and season with salt and pepper.

Heat a large frying pan over a medium heat and dice the halloumi into 2cm pieces. Add to the pan (no need for oil!) and cook whilst flipping for about 10 minutes until golden on each side. Drain and slice the red peppers.

Mix most of the pesto through the lentils along with the remaining rocket, capers and the roasted red peppers. Top with halloumi and the rest of the pesto.